This low-carb banana bread recipe is quick and easy to prepare and will always come out perfectly moist and tasty.
Making banana bread sugar free and diabetes friendly is surprisingly easy.
The base ingredients (bananas, almond flour, and cinnamon) provide plenty of flavor so you don’t have to use a lot of sweeteners. Just half a cup of Stevia or another no-carb sweetener does the trick.
With only 5 grams of carbs per serving, this recipe is even keto friendly if you eat it in moderation!
How to make low-carb banana bread
Step 1: Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.
Step 2: In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.
Step 3: In a separate mixing bowl, mix together the almond flour, xanthan gum, granulated stevia, cinnamon, nutmeg, and baking powder.
Step 4: Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.
Step 5: Pour the banana bread batter into your prepared baking tin and smooth out the top.
Step 6: Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.
Step 7: Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.
Storage
There is nothing better in the morning than snacking on some yummy banana bread you made the day before. But, to keep it perfectly fresh, it needs to be stored correctly.
You can store your banana bread in the refrigerator in an airtight container for up to 5 days. This will keep it perfectly moist and delicious, ready for whenever you have a craving for a slice.
More low-carb baking recipes to try
This recipe for low-carb banana bread is a great way to show how tasty and easy low-carb baking can be! Here are some of my other favorite recipes that you can try out!
If you like low-carb and diabetes-friendly baking recipes, you can also check out this roundup of easy diabetic desserts on my other website DiabetesStrong.com for more inspiration.
When you’ve tried this sugar-free banana bread, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Banana Bread
Ingredients
- ½ cup ripe banana (2 small bananas)
- 3 large eggs
- 3 tablespoons coconut oil (melted)
- 1½ cup almond flour
- 2 tablespoons xanthan gum
- ⅓ cup granulated stevia
- 2 teaspoons cinnamon
- Pinch nutmeg
- 1½ teaspoons baking powder
- ½ cup walnuts or pecans (crushed)
Instructions
- Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.
- In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.
- In a separate mixing bowl, mix together the almond flour, xantham gum, granulated stevia, cinnamon, nutmeg, and baking powder.
- Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.
- Pour the banana bread batter into your prepared baking tin and smooth out the top. Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.
Is that correct-2 tablespoons of xanthum??
Yes, that’s correct
Can I use melted butter instead of coconut oil?
That, or another oil, should work
What is the xantham gum used for? I did include it however it’s so thick I could barely get it out of the bowl let alone mix it. 😳
It’s a thickener that helps the bread get the right consistency. 2 tablespoons worked for us but you can try with only 1 if your dough becomes too thick. Different brands may have different thickening effects.
I know I did something wrong, I hope you van help me. My bread tasted wonderful but it did not have a bread texture. It was almost like a thick pudding and melted in your mouth like a pudding. It tasted so good though I’d like to try it again. Do you have any ideas?
Sounds like you might have had a bit too much moisture in your batter. You can try to weigh the banana using a scale to get a more accurate amount (click metric and it will automatically convert the amount)